Moroccan Lamb

• 1 large lemon, juice of
• 1 large lemon, zest of
• 3 tablespoons olive oil
• 3 garlic cloves, sliced
• 2 teaspoons ras el hanout spice mix
• 4 lamb fillets, trimmed (about 500g total weight)
• 1 cup flat leaf parsley
• 20 mint leaves, roughly chopped
• 20 leaves fresh oregano
• 2 vine-ripened tomatoes, roughly chopped

1. Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
2. Add the lamb back-straps, cover and refrigerate 3 hours or over night.
3. Remove the lamb from the marinade and seal in a pan over high heat.
4. Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
5. Toss the fresh herbs and tomatoes together and divide between 4 plates.
6. Slice the lamb on the diagonal across the grain and arrange over the salads.

lemon, lemon, olive oil, garlic, hanout spice mix, lamb fillets, flat leaf parsley, mint, oregano, tomatoes

Taken from www.food.com/recipe/moroccan-lamb-99655 (may not work)